This hearty sweet potato breakfast casserole combines tender sweet potatoes, savory sausage, and vibrant vegetables, all baked together with a fluffy egg mixture for a delicious start to your day.
Ingredients
2 cups, diced sweet potatoes
2 tablespoons olive oil
1 cup, crumbled sausage
1 cup, chopped onion
1 cup, chopped red bell pepper
1 cup, sliced mushrooms
2 cups, chopped kale
6 large eggs
1/4 cup water
1 teaspoon thyme
2 tablespoons, chopped green onions
to taste salt
to taste pepper
Method
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat and add the diced sweet potatoes. Cover and cook for 8 to 10 minutes, stirring occasionally, until they are tender. Transfer them to a mixing bowl.
In the same skillet, add the sausage and cook over medium-high heat, stirring frequently for about 5 to 7 minutes until browned and crumbled. Add this to the bowl with the sweet potatoes.
Next, sauté the onions and red bell peppers in the skillet for about 3 minutes until softened. Season with salt and pepper, then add the mushrooms and kale. Cook for an additional 3 minutes until the kale has wilted, and then transfer this mixture to the bowl.
In a small bowl, whisk together the eggs, water, thyme, and a pinch of salt and pepper. Pour this egg mixture into the bowl with the sausage and vegetables, stirring until fully combined.
Pour the entire mixture into a large baking dish and place it in the oven. Bake for 20 to 25 minutes, or until the top is golden brown. Allow it to cool for 5 minutes before serving, and garnish with chopped green onions.
